In the past I cooked a lot more, but my gas range hasn’t been connected for security reasons for a year. Thus I only sometimes use my oven. Most of the time I’m eating out – food in Turkey’s lokantas is unbelievably cheap. There a huge change is coming up for me, although a proper stove is going to make it a lot easier of course. The other day I yearned for beetroot, but not for the pickled ones in the lokanta. So I started my oven:

Thoroughly wash several little beetroots and divide them into quarters. Put them on the baking sheet and season them with salt and rosemary. Drizzle some olive oil on top of them. Roast them for about 30 minutes at 180°C (air circulation).

For the avocado dip empty an avocado. Use a fork and mash the avocado together with 1 tsp. mustard, a minced spring onion as well as salt and pepper.